A little touch of South East Asia for lunch!
1- In a deep plate, marinate for about an hour, a fresh tuna steak in a mix of grated fresh ginger root, soya sauce, lemon juice and olive oil.
2- In a pan, place the tuna with the sauce and sprinkle with sesame seeds. Cook turning the fish only once.
3- As it cooks, you can cut the tuna steak in large cubes if you like. Make sure it stays a bit raw inside so that it keeps a tender texture.
I served it with jasmine rice, and on the side, a salad of French lettuce, cucumber and red onions, topped with balsamic vinegar.